Thai Pineapple Fried Rice (Print-Friendly Version)

Tender jasmine rice tossed with pineapple, cashews, eggs, and Thai spices for a colorful, flavorful main or side.

# What You’ll Need to Make This:

01 - 3 cups cooked jasmine rice, day-old and refrigerated
02 - 2 tablespoons vegetable oil
03 - 2 large eggs, beaten
04 - 1/2 cup diced onion
05 - 2 cloves garlic, minced
06 - 1 tablespoon minced fresh ginger
07 - 1 cup diced fresh pineapple
08 - 1/2 cup frozen peas and carrots
09 - 1/2 cup roasted cashews
10 - 2 green onions, sliced
11 - 1 teaspoon curry powder
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce
14 - 1 teaspoon granulated sugar
15 - 1/4 teaspoon white pepper
16 - Salt, to taste

# How to Prepare:

01 - Gently separate cold, day-old jasmine rice using your hands to break up any clumps. If using freshly cooked rice, spread it on a tray and allow it to cool and dry slightly.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until almost set. Remove the eggs from the pan and set aside.
03 - Pour the remaining 1 tablespoon of oil into the pan. Add diced onion, minced garlic, and minced ginger. Stir-fry for 1–2 minutes until aromatic.
04 - Incorporate diced pineapple, frozen peas and carrots. Stir-fry for an additional 2 minutes until vegetables are just tender.
05 - Add separated jasmine rice, roasted cashews, and sliced green onions. Toss well to combine all ingredients evenly.
06 - Sprinkle curry powder, fish sauce, soy sauce, sugar, white pepper, and a pinch of salt over the mixture. Stir-fry for 2–3 minutes, ensuring rice is thoroughly heated and seasoning is well incorporated.
07 - Gently fold the scrambled eggs into the rice. Taste and adjust seasoning with additional salt if needed.
08 - Serve immediately, garnished with extra cashews and green onions if desired. For an elevated presentation, use hollowed-out pineapple halves as serving bowls.

# Extra Tips:

01 - Using day-old jasmine rice helps achieve a drier texture, preventing the dish from becoming mushy.

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